I've never been a big fan of pumpkin pie so I just lumped all "pumpkin things" in that same category. WRONG! A couple of years ago I tasted a pumpkin roll and oooooooo, I've never looked at a pumpkin the same way since. This pumpkin roll is literally "to die for". I must correct myself though--around here it's called a "Punkin' Roll". That's easier to say, you know.
Before you start, set out an 8 oz package of cream cheese and 4 tbs. butter (or margarine) so it will soften.
Preheat oven to 350 degrees
In a mixing bowl beat three eggs for 5 minutes. Don't cheat, it takes 5 minutes. If you want to know why, it's because the cake will resemble a sheet of rubber if you don't beat the eggs that long! (Voice of experience speaking there) Also, line a jelly roll pan with parchment paper then spray it with cooking oil spray (a jelly roll pan is a cookie sheet with little sides on it)
When the eggs are sufficiently beaten up, gradually add:
1 cup white sugar (I didn't say it was a diet cake)
2/3 cup solid pack pumpkin. If you are using fresh pumpkin as I did, cook and puree the pumpkin, put it in a colander to drain for about 30 minutes or it will be runny (voice of experience again)
Also add 1 teaspoon lemon juice, 3/4 cup plain flour, 2 tsp. ground cinnamon, 1/2 tsp. salt, 1 tsp. baking powder and 1 tsp. ground ginger. When this is all blended, spread it in the jelly roll pan and put it in the oven for 12-15 minutes. While the cake is baking sprinkle powdered sugar onto a clean dishtowel to put the cake on when it comes out of the oven.
When the cake is done, (it is springy to the touch and doesn't stick to your finger) take it out of the oven and flip it onto the dishtowel (preferably not terry cloth). While the cake is still hot roll the dishtowel and cake up from the narrow end into a jelly roll fashion. Set it aside for 20 minutes to cool.
While the cake is cooling, prepare the filling. Mix the cream cheese, butter, 1 cup powdered sugar and 1/2 tsp. vanilla in a bowl. Beat until smooth and creamy. When the cake is cool, carefully unroll it out flat.
Spread the filling all the way to the edges using a rubber spatula (there is usually just enough left over for a big glob to eat--yummy!) After the filling is spread, roll the cake back up (without the towel, of course) and this is the most difficult part of the entire recipe.....wrap it tightly in plastic wrap and place it in the fridge overnight. Yes, all night...but it's WONDERFUL with a cup of hot coffee! Enjoy.